| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cornbread stuffing mix, 6oz |
| 4 |
|
Chicken legs, drumsticks |
|
|
and thighs connected |
|
|
Salt |
|
|
Pepper |
| 3 |
T |
Currant jelly |
| 1/2 |
t |
Kitchen Bouquet or other |
|
|
browning sauce |
INSTRUCTIONS
Prepare stuffing mix according to package directions. Spoon into a
baking dish, forming a mound. Remove skin from chicken; discard. Rinse
and pat dry using paper towels. Place chicken parts skin-side down on
top of stuffing with thighs next to side of dish and drumstick ends
over center of stuffing. Sprinkle with salt and pepper; cover with wax
paper. Place jelly in a 1-cup glass measure. Microwave on high 30
seconds, or until jelly melts. Stir in Kitchen Bouquet; set aside.
Rotating dish midway though cooking, microwave on high 7 minutes. Turn
chicken skin-side up and brush jelly mixture over surface of chicken;
re-cover. Microwave on high 7-9 minutes, or until juices run clear
when chicken is pierced with a fork. Let stand 5 minutes. Nutrient
data per serving: 475 calories; 32 grams protein; 20 grams fat (36
percent total calories); 41 grams carbohydrates; 1 gram dietary fiber;
121 milligrams cholesterol; 948 milligrams sodium. From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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